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🍰 Chocolate Peanut Cake with Mascarpone Cream

2376 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Sugar 200 g
• Salt pinch
• Vanilla extract 2 tsp
• Sunflower oil 200 g
• Buttermilk 200 g
• Apples, red 1 pc.
• Peanut kernels, roasted and salted 130 g
• Wheat flour, Type 405 350 g
• Cocoa powder 50 g
• Baking powder 3 tsp
• Mascarpone 500 g
• Icing sugar 80 g
• Whipping cream 400 g
• San-apart 9 tsp
• Peanut Butter Cups 130 g
• Peanut Butter Nuts 130 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius top/bottom heat. Line a cake ring with baking paper.
2. 2. Beat the eggs with the sugar, a pinch of salt, and one teaspoon of vanilla extract for about 10 minutes until white and creamy.
3. 3. Stir in the sunflower oil and the buttermilk into the egg mixture.
4. 4. Grate the apple finely and grind the peanuts into a fine meal.
5. 5. Mix the flour with the cocoa powder and the baking powder.
6. 6. Sift the dry mixture into the batter and gently fold in the grated apple and 100 grams of the ground peanuts.
7. 7. Pour the batter into the prepared cake ring and smooth it out.
8. 8. Bake the cake in the preheated oven at 170 degrees Celsius top/bottom heat for about 50 minutes.
9. 9. Perform the skewer test at the end of the baking time to check for doneness.
10. 10. Mix the mascarpone with the powdered sugar and one teaspoon of vanilla extract until creamy.
11. 11. Add the cream and whip the mixture stiffly using Sanapart.
12. 12. Fill the mascarpone cream into a piping bag fitted with a large star tip.
13. 13. Carefully release the cooled chocolate peanut cake from the ring.
14. 14. Slice the cake horizontally into two halves.
15. 15. Slice the top part of the upper cake layer flat to create an even surface.
16. 16. Set the cut-off piece aside.
17. 17. Place the peanut butter cups in the refrigerator for a few minutes.
18. 18. Finely chop the chilled peanut butter cups.
19. 19. Place the bottom cake layer on a cake plate.
20. 20. Pipe cream dollops in a ring around the edge of the cake base.
21. 21. Spread some cream in the center of the base as well.
22. 22. Scatter the chopped peanut butter cups over the cream and press them down slightly.
23. 23. Place the second cake layer on top.
24. 24. Pipe cream dollops around the edge of the upper layer again.
25. 25. Fill the center of the cake with the remaining cream.
26. 26. Crumble the cut-off cake top and sprinkle the crumbs over the cake.
27. 27. Decorate the cake with 30 grams of chopped peanuts and peanut butter nuts.

Nutrition per serving

• kcal: 2376
• Protein: 49 g · Fett/Fat: 165 g · Carbs: 211 g